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Season the chicken breasts on both sides with Italian seasoning, salt, and pepper. In a bowl, combine flour and Parmesan cheese. Coat each chicken breast evenly with this mixture.
Heat butter in a large skillet over medium-high heat. Cook chicken for about 4–5 minutes on each side until golden brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
In the same skillet, melt butter and scrape up browned bits. Add garlic and sun-dried tomatoes; sauté for 1–2 minutes until fragrant.
Stir in flour and cook for another minute to create a roux. Gradually whisk in heavy cream and chicken broth. Add Parmesan, Italian seasoning, and black pepper. Let the sauce simmer gently until thickened.
Add chopped spinach to the sauce and cook until wilted.
Return chicken to the skillet, spoon sauce over each piece, and simmer 2–3 minutes to heat through. Garnish with fresh parsley before serving.
Serving and storage tips:
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